Ingredients with Measurements:
- 1 pound bacon, thinly sliced
- 3 large onions, thinly sliced
- 1/4 cup balsamic vinegar
- 1/4 cup brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 1/2 cup breadcrumbs
- 2 eggs
- 1/2 cup heavy cream
Special equipment needed:
- 9x5 inch loaf pan
- Parchment paper
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon from the pan and set aside.
3. In the same skillet, add the sliced onions and cook over medium heat until caramelized, about 20-25 minutes.
4. Add the balsamic vinegar, brown sugar, salt, and black pepper to the skillet with the onions. Cook for an additional 5-10 minutes until the mixture is thick and syrupy.
5. In a large bowl, combine the caramelized onion mixture with the chopped parsley, thyme, rosemary, breadcrumbs, eggs, and heavy cream. Mix well.
6. Line the loaf pan with parchment paper, leaving enough overhang to cover the top of the terrine.
7. Layer the bacon slices in the bottom of the loaf pan, slightly overlapping them.
8. Pour the onion mixture over the bacon, spreading it evenly.
9. Fold the overhanging parchment paper over the top of the terrine, then cover tightly with aluminum foil.
10. Place the loaf pan in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the loaf pan.
11. Bake for 1 hour and 30 minutes, or until the terrine is set and a toothpick inserted in the center comes out clean.
12. Remove the terrine from the oven and let it cool to room temperature.
13. Once cooled, remove the terrine from the loaf pan by lifting it out using the parchment paper overhang.
14. Slice the terrine into 1/2 inch thick slices and serve.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour and 30 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 350
Fat: 25g
Carbohydrates: 12g
Protein: 18g
Substitutions for ingredients:
- Instead of balsamic vinegar, you can use red wine vinegar or apple cider vinegar.
- Instead of brown sugar, you can use honey or maple syrup.
- Instead of parsley, thyme, and rosemary, you can use any combination of herbs you prefer.
- Instead of heavy cream, you can use half-and-half or whole milk.
Variations:
- Add chopped nuts, such as walnuts or pecans, to the onion mixture for added texture.
- Use different types of bacon, such as turkey bacon or pancetta.
- Add grated cheese, such as cheddar or parmesan, to the onion mixture for added flavor.
Tips and tricks:
- Make sure to cook the onions until they are caramelized and syrupy, as this will give the terrine a rich flavor.
- Use a sharp knife to slice the terrine for clean, even slices.
- Serve the terrine with a dollop of sour cream or crème fraîche for added richness.
Storage instructions:
Store the terrine in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the terrine, place it in a baking dish and cover with aluminum foil. Bake in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the terrine on a platter with fresh herbs and sliced vegetables for a beautiful presentation.
Garnishes:
Garnish the terrine with fresh herbs, such as parsley or thyme, or with sliced vegetables, such as cherry tomatoes or cucumber.
Pairings:
Serve the terrine with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Mixed greens salad with a vinaigrette dressing
- Roasted root vegetables, such as carrots and parsnips
- Garlic mashed potatoes
Troubleshooting advice:
- If the terrine is not setting, bake it for an additional 10-15 minutes until it is fully cooked.
- If the terrine is too dry, add more heavy cream or milk to the onion mixture.
Food safety advice:
- Make sure to cook the terrine to an internal temperature of 165°F to ensure it is fully cooked.
- Store the terrine in the refrigerator and consume within 3 days.
Food history:
Terrine is a French dish that traditionally consists of ground meat, such as pork or liver, that is cooked in a loaf pan. This recipe puts a twist on the classic dish by using caramelized onions and bacon.
Flavor profiles:
The terrine has a rich and savory flavor from the bacon and caramelized onions, with a hint of sweetness from the brown sugar and balsamic vinegar.
Serving suggestions:
Serve the terrine as an appetizer or as a main course with a side salad or roasted vegetables.
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